I was really looking forward to this one! I love lemon. I love tarts. I love Dorie....And I'm a dork.

I forgot the heavy cream in the filling!

I took it out of the refrig but somehow it missed making it into the food processor. Um, perhaps I should mention it was 4:15 in the morning when I was bakin'.

Anyway, it was okay, but I'm sure the missing 1/2 cup of heavy cream would have given it a smooth, silky finish. I'll will definitely try this one again! (I have a bunch of Meyer lemons that need to get back in the tart again!)

Be sure to check out the other Tuesdays with Dorie bakers! And buy Dorie Greenspan's book. It rocks.

(I'm in the Washington DC area now helping a pregnant friend on bed rest. I may or may not have internet access...so I apologize in advanced if I can't visit other TWD blogs! I've scheduled this post to be published on Tuesday morning...oh, technology is too cool. Take care and see you next week with Mango Bread! Yes!)

LOL It might be just better than way (without the cream) anyways. LOLI find dairy in lemon pies has a tendancy to give a strange taste to the final product.Nevertheless, I envy terribly that mould of yours... very French, very classy and I love how it slices... gotta get one! LOLSimply lovely!